Mississippi Pot Roast
Mississippi Pot Roast is a slow-cooked classic known for its tender, fall-apart beef and rich, savory flavor. Made with just a handful of pantry ingredients—ranch seasoning, au jus mix, butter, and pepperoncini—this comforting dish is perfect for busy days when you want a hearty, satisfying meal with minimal effort.
Ingredients
- 3 –4 lb chuck roast
- 1 packet ranch seasoning mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter 1 stick, sliced
- 6 –8 pepperoncini peppers
- ¼ cup pepperoncini juice optional
- Salt and black pepper to taste (optional)
Instructions
- Place the chuck roast in the bottom of a slow cooker.
- Sprinkle ranch seasoning and au jus mix evenly over the roast.
- Arrange butter slices on top of the meat.
- Add pepperoncini peppers and pour in pepperoncini juice if using.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Shred the meat with two forks and stir it into the juices.
- Serve hot.
Notes
- Cut of beef: Chuck roast works best for tenderness and flavor.
- Oven method: Cook covered at 275°F (135°C) for 3–4 hours.
- Spice level: Add extra pepperoncini for more heat.
- Serving ideas: Delicious over mashed potatoes, rice, or on sandwich rolls.
- Leftovers: Store in the refrigerator for up to 4 days or freeze for 3 months.